MAR 27
2014
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
GO ROMA ITALIAN KITCHEN.
EAT. 83/100
848 N STATE ST · OLD TOWN, CHICAGO
Last inspected March 27, 2014 · passed
4 of 6 inspections passed, with 2 critical violations on file.
THE NUMBERS
INSPECTIONS
6
4 passed · 1 w/ conditions · 1 failed
VIOLATIONS
26
includes 2 critical
RECORDS COVER
4 YEARS
since Mar 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPAIR THE INTERIOR DOOR OF THE SALAD PREP COOLER WITH EXPOSED INSULATION.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE VENTILATION FAN IN THE WOMEN'S RESTROOM IS NOT WORKING. MUST REPAIR OR REPLACE THE FAN.
AUG 162013PASSED3 violationsDETAILS
AUG 16
2013
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BULK FOOD CONTAINERS NOT LABELE, INSTRUCTED TO LABEL AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR SURFACES OF ICE MAKER NOT CLEAN, A PINK FILM NOTED ON INTERIOR PANELS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
REFRIGERATION THERMOMETER KEPT IN COLDEST PART OF COOLER, INSTRUCTED TO MOVE TO WARMEST PART AND EASY TO MONIROT.
MAR 62012PASSED4 violationsDETAILS
MAR 6
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. INTERIOR COOLER DOOR PANEL OF SMALL COOLER (TO THE RIGHT OF THE HANDSINK) AT COOK'S LINE HAS OPENINGS, WHERE DOOR INSULATION IS SHOWING-MUST SEAL/FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
POOR FLOOR GROUTING AT COOK'S LINE MUST BE FIXED, TO ELIMINATE PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN & FREE OF DUST OR GREASE, INCLUDING CONDENSERS OF COOLERS. DUSTY BATHROOM VENTS MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
SCOOPS WITH HANDLES MUST BE PROVIDED INSIDE BULK FOOD CONTAINERS (NOT BOWLS). Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
APR 12010PASSED5 violationsDETAILS
APR 1
2010
PASSED
5 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
SEE INITIAL REPORT FROM 3-17-2010
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEE INITIAL REPORT FROM 3-17-2010
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
SEE INITIAL REPORT FROM 3-17-2010
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
SEE INITIAL REPORT FROM 3-17-2010
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
SEE INITIAL REPORT FROM 3-17-2010
MAR 232010FAILED5 violationsDETAILS
MAR 23
2010
FAILED
5 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
SEE INITIAL INSPECTION ON 3-17-2010
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SEE INITIAL REPORT ON 3-17-2010
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
SEE INITIAL INSPECTION ON 3-17-2010
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
SEE INITIAL INSPECTION ON 3-17-2010
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
SEE INITIAL INSPECTION ON 3-17-2010
show all 6 inspections →
MAR 172010PASS W/ CONDITIONS7 violations2 CRITICALDETAILS
MAR 17
2010
PASS W/ CONDITIONS
7 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 52-56 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS A TEMPERATURE OF 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. FOUND APPROXIMATELY 29 LBS OF POTENTIALLY HAZARDOUS FOOD ITEMS IN A PREP COOLER AND WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-52.0 DEGREES F. FOUND TURKEY,HAM AND VEGGIE WITH CHEESE SANDWICHES,BREADED CHICKEN,CHEESE RAVIOLI,BREADED CHEESE,RAW CHICKEN BREASTS, RAW SHRIMP AND TURKEY DELI MEAT AT ABOVE STATED TEMPERATURES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE ITEMS ON SITE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DISCARD ANY CRACKED OR BROKEN MULTI USE ITEMS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT AND OTHER HEAVY EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE ALL CRACKED LIGHT SHEILDS OVER PREP AREAS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. STORE ALL ITEMS IN LIQUOR STORAGE ROOM 6 INCHES OFF FLOOR AND BETTER ORGANIZE.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →